Montreal Smoked Meat
Not sure if I would call it Montreal Smoked Meat, Pastrami or NOBStrami, but it was delicious. Brine cured a 12lb brisket for 4days,rubbed with spices, and smoked it in the UDS for 8hrs, quick chilled it and let it rest overnight in the fridge. I steamed it for 4hrs on a rack in a covered roasting pan. Served on homemade rye with home made mustard. oooo sooo good!
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]